Gazpacho is a classic Spanish cold soup made from ripe tomatoes, fresh vegetables, olive oil, and vinegar. This traditional gazpacho recipe is refreshing, light, and full of vibrant Mediterranean flavors, making it ideal for hot summer days. Served chilled, gazpacho works perfectly as a starter or a light meal, highlighting the freshness of raw ingredients.
GASPACHO
Print RecipeIngredients
- 10 Piece tomato small
- 1 Piece green pepper
- 3 Piece garlic cloves
- 1 Slice bread
- 2 Table spoon (tbsp) extra virgin olive oil
- 1 Table spoon (tbsp) sherry vinegar
- 1 Tea spoon (tsp) salt
- 2 Piece cucumber medium
- 1 Piece onion medium
- 1 Peck black pepper, grounded
Instructions
Gazpacho is uncooked soup, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. Peel the tomato, cucumber, remove the seeds from the green pepper and chop them roughly. In a blender, add the tomatoes, green pepper, onion and garlic. Process for a few seconds. Then, add remaining ingredients, and process until completely smooth. Refrigerate for up to a few hours before serving or serve immediately. Garnish with your choice of garnishes, like finely chopped cucumber, onion, jalapeno, and drizzle with a tiny bit of extra virgin olive oil in each individual bowl.
